Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 6–8
Dietary
Vegetarian
By Philip KhouryFrom Saturday Kitchen
Ingredients
For the cake
- 250g/9oz dried dates
- 350g/12oz boiling water
- 8g/⅓oz bicarbonate of soda
- 20g/1oz extra virgin olive oil
- 100g/3½oz dark brown or muscovado sugar
- 200g/7oz plain flour (gluten-free plain flour will also work)
- 13g/½oz baking powder
- 3g/⅛oz fine salt
For the sauce
- 400g/14oz soy or oat milk
- 5g/⅛oz sea salt
- 20g/1oz cornflour
- 100g/3½oz dark brown or muscovado sugar
- 20g/1oz coconut oil (deodorised)
Method
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To make the date cake, preheat the oven to 200C/180C Fan/Gas 6 and line the base of a 20×30cm/8×12in rectangular baking tin with baking parchment.
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Add the dates to a blender or food processor, add 350g/12oz boiling water and stir in the bicarbonate of soda. Leave to stand for 10 minutes. When this mixture has cooled, add the olive oil and blend it to a smooth purée.
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Add the sugar, flour, baking powder and salt to a large bowl and whisk to combine.
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Add the date purée to the dry ingredients and whisk until the mixture is smooth and clear with no dry lumps.
-
Pour the batter into the lined tin and smooth the top.
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Bake for 25 minutes, or until the cake springs back when gently pressed with your fingertips, or a skewer inserted into the centre of the cake comes out clean. Set aside in the tin.
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To make the salted butterscotch sauce, mix the milk, sea salt, cornflour and sugar together in a large high-sided, heavy-based saucepan, then bring to a rolling boil while whisking constantly.
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Add the coconut oil and whisk until melted and well-mixed through.
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To assemble and serve, pour the butterscotch sauce over the date cake still in the tin and leave to soak in a little. Slice and serve warm from the baking tin.
